Ingredients:
2¼ pounds
russet or Yukon gold potatoes
1 whole
garlic bulb
1 tablespoon
olive oil
½ cup sour
cream
2 teaspoons
butter
⅛ teaspoon
salt
⅛ teaspoon
black pepper
2 green
onions, cut into small pieces
Some fresh
chives
Preparation:
Preheat oven
to 375°F. Peel
potatoes and cut into even-size pieces. Place in a large pot of lightly salted
water. Bring to a boil, then reduce heat and simmer until cooked through, about
20 minutes.
Meanwhile,
separate garlic cloves, but do not peel them. Place in a bowl, add olive and
toss to coat. Place on a baking sheet and roast in oven until softened, about
10 minutes. Allow cool slightly.
Drain
potatoes and return to pot. Mash slightly. Add sour cream and butter. Quickly
squeeze pulp from garlic cloves into pot. Add green onions. Add salt and black
pepper.
Mash potatoes
until combined and smooth. Transfer to a serving bowl. Cut chives into small
pieces. Sprinkle over mashed potatoes in bowl. Serve hot.
Serve 4.
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